Time: 30 minutes
Yield: 4 servings
Shake and Bake Pork Chops encourage you to forgo the seasoning packet and make a spice blend that's tangier, more aromatic, and more flavorful—your tastebuds will thank you! The juicy, savory pork chops are enhanced by homemade seasoning and a crunchy breadcrumb coating. Best of all, Shake and Bake Pork Chops are a complete meal on just one sheet pan, with a side of tender, sharply-cheesy potatoes that you can whip up in just 30 minutes! Served with a side of creamy ranch dressing, this is a weekday meal you won't soon forget!
IngredientsFor the seasoning: • 4 tablespoons dried ranch seasoning • 1 teaspoon salt • 1/4 teaspoon black pepper • 1 teaspoon garlic powder • 1 teaspoon dried Italian blend seasoning • 1/2 teaspoon smoked paprika For the chops and potatoes: • 2 pounds baby red or gold potatoes, halved • 2 tablespoons olive oil • 4 tablespoons parmesan cheese, grated • 4 pork chops, bone-in • salt, to taste • pepper, to taste • 1 cup panko breadcrumbs • 1/2 cup milk • 2 large eggs, whisked For serving: • ranch dressing, optional, to taste
Preheat the oven to 425 degrees F.
Grease a large baking pan or sheet pan.
In a small bowl, stir together the dried ranch seasoning, 1 teaspoon salt, 1/4 teaspoon black pepper, garlic powder, Italian blend seasoning, and paprika.
In a large bowl, toss the potatoes with olive oil.
Sprinkle 1/2 of the prepared seasoning mixture on the potatoes, reserving the rest.
Sprinkle the parmesan cheese over the potatoes and toss until evenly coated.
Arrange the potatoes cut side down on 1/2 of the prepared baking sheet.
Transfer the baking sheet to the oven for 10 minutes.
Season the pork chops with salt and pepper on both sides.
In a medium-sized, shallow bowl, stir together the breadcrumbs and the reserved seasoning mixture.
In a second medium-sized, shallow bowl, whisk together the milk and eggs.
Dip the pork chops, one at a time, into the milk mixture and then into the breadcrumb mixture until all sides are coated. You can re-dip the coated pork chops in the milk and the breadcrumbs again for an extra thick layer of coating.
Remove the baking pan from the oven and place the coated pork chops on the empty half of the pan.
Return the baking sheet to the oven and cook, flipping the pork chops halfway through, until the pork reaches 145 degrees F internally and the potatoes are fork-tender, about 20 minutes.
Serve hot with ranch dressing.